Dishes cooked with mushrooms have long been a part of Russian cuisine. Mushrooms are used in the preparation of snacks - hot and cold, second courses. But the rich and aromatic mushroom soup is especially good, which will always decorate any dinner. There are many recipes for making this wonderful soup, we will give a recipe for a classic mushroom stew, which is cooked in central Russia.
It is necessary
-
- 500 g fresh or 50 g dry mushrooms,
- 2 liters of separated water,
- 2 medium potatoes
- half a carrot,
- 1 medium onion
- 15-20 g butter
- a third of a glass of pearl barley,
- 1 egg,
- Bay leaf
- greens.
Instructions
Step 1
Soak the pearl barley in warm water for a couple of hours. If dry mushrooms are to be used for the soup, soak them in a little warm water as well. You can also cook mushroom soup from fresh champignons and oyster mushrooms, but its aroma will not be as strong as with forest mushrooms.
Step 2
Rinse fresh mushrooms, peel off leaves, cut off the lower part of the leg. Defrost frozen mushrooms purchased from the store.
Step 3
Chop the mushrooms, but not finely. Do not pour out the water that remains from dry mushrooms, it can be filtered and drained into a saucepan. Cut the potatoes into small pieces. Chop the onion finely, rub the carrots on a fine grater.
Step 4
Put a pot of water on the fire, when the water boils, salt and put the pearl barley into it. After half an hour, throw the potatoes and mushrooms into the pan.
Step 5
While the mushroom soup is boiling, melt the butter in a skillet, fry the onions until slightly golden brown, add the carrots to the pan and lightly save them along with the onions.
Step 6
When the potatoes are almost cooked, add the sauteed onions, carrots and bay leaves to the pot. Let the soup simmer over low heat, then turn it off
Step 7
Beat the egg well and pour it into the soup in a thin stream, stirring constantly. Let the soup steep a little and serve, lightly sprinkling with finely chopped herbs on the bowls.
